Coconut and Strawberry Tarts
Ingredients
Crust
- 2 cups buckwheat
- 1 cup shredded coconut
- 1 cup dates, pitted
- 25ml water
- 3 tbsp coconut oil
Filling
- 1 cup coconut milk
- 3 tbsp cornflour
- 3 tbsp water
- 1 tsp vanilla extract
- 4 tbsp maple syrup
Topping
- 1 cup strawberries
- 2 sprigs of mint
- 4 tbsp pistachios, chopped
Preparation
Blend the crust ingredients together and press into tart molds
Mix cornflour with water, then heat coconut milk with vanilla extract and maple syrup, add cornflour mixture to thicken, and cool
Pour the filling into the crust and refrigerate until set
Top with strawberries, mint, and pistachios
